Fennel and Potato Cream

Name: Fennel and Potato Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 piece Fennels; 2 piece Potatoes; 1 piece Onion; 3 tbsp Extra virgin olive oil; 1 q.b. Salt; 1 q.b. Black pepper; 50 g Walnut kernels; 100 ml Fresh liquid cream; 500 ml Water

Soup

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

15 min

This Thermomix® recipe for Fennel and Potato Cream is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy fennel potato soup is a real treat! I especially like to make it in the autumn when fennel is in season. The sweetness of the fennel harmonizes wonderfully with the potato and the mild onion. A dash of extra virgin olive oil and a few chopped walnuts round off the dish perfectly. Preparation in the Thermomix® is super easy and fast. Perfect for a light lunch or as a starter for a festive menu. If you like, you can sprinkle some fresh parsley over it.

Ingredients (9 ingredients)

2 piece Fennels
2 piece Potatoes
1 piece Onion
3 tbsp Extra virgin olive oil
1 q.b. Salt
1 q.b. Black pepper
50 g Walnut kernels
100 ml Fresh liquid cream
500 ml Water

Preparation (6 steps)

Prepare fennel, potatoes and onion

Wash fennel, remove green and cut into pieces. Remove damaged or very hard outer layers. Peel, wash and dice potatoes. Peel and quarter onion.

Chop and sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Place the onion in the mixing bowl and chop for 3 seconds/speed 5. Push down with the spatula. Add 2 tablespoons of extra virgin olive oil and sauté for 3 min./120°C/speed 1.

180

Add vegetables and cook

Thermomix® Setting

25 min/212°F/Speed 1 100

Add the prepared fennel pieces and diced potatoes to the mixing bowl. Season with salt and pepper. Add 500 ml of water and cook for 25 min./100°C/speed 1.

1500